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Kale and Potato Soup

Fennel seeds, red chile flakes and paprika lend the traditional flavor of Italian Sausage to this vegetarian soup. You can always add the sausage back in if you like, but the soup is plenty hardy without it.


  • 1 medium size bunch kale, cleaned, with thick stems removed,
  • roughly chopped
  • 3-4 red potatoes
  • 1 can white beans, drained
  • 4-5 cloves garlic, minced
  • 1 teaspoon fennel seeds, crushed
  • 1-2 teaspoons red chile flakes, to taste
  • 2 teaspoons paprika
  • 1 tablespoon olive oil
  • 1/4 cup cream or whole milk
  • Salt and pepper, to taste


Heat oil in a large saucepan over medium heat. Add spices and garlic and sauté until fragrant. Stir in potatoes and cook briefly before adding about 1 quart of water. Bring to a simmer and cook until potatoes are almost tender. Add greens and beans and cook for about 10 more minutes. Remove soup from heat, stir in cream and season with salt and freshly ground pepper.

Submitted by Sara Jones, Tucson CSA